How long to cook acorn squash in instant pot

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This Instant Pot Acorn Squash is stuffed with turkey sausage, red pepper, red onion and kale for a healthy and festive fall dinner idea!  

Ingredients and substitutions

• Acorn squash – substitute for another winter squash like hubbard or buttercup squash.

Squash stuffing

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Ground turkey – ground chicken, pork or extra-lean ground beef would also work well for this recipe.
• Fennel seeds – sage and rosemary would also be good here.
• Onion powder – use garlic powder or another spice of your choice.
• Red onion – white onion, yellow onion or shallots can be used but will have a milder flavour.
• Red pepper – use any colour bell pepper of your choice.
• Garlic – I prefer freshly minced garlic, but jarred minced garlic will work as well.
• Salt & pepper – to taste.
• Kale – swap out for another dark leafy green like spinach.

How to cook acorn squash in the Instant Pot

1. Microwave the squash.
2. Cut in half.
3. Scoop out the seeds.
4. Add water and a trivet to the Instant Pot.
5. Cook on high pressure for 5 minutes.
6. Do a quick release of the pressure, drain and serve!

How to make stuffed acorn squash

1. Cook the squash.
2. Sauté the ground turkey.
3. Stir in the seasonings.
4. Add in the veggies.
5. Cook until the veggies soften.
6. Stuff the squash with the filling and dig in!

What to serve with stuffed acorn squash

I personally like serving this stuffed acorn squash on its own since it’s super filling and has everything you need in a meal. If you’re looking for more side dish ideas, here are some ideas:

• Steamed or fried rice
• A nice side salad like this beet salad
• Roasted veggies
• Baby potatoes

Frequently Asked Questions

Are acorn squash and butternut squash the same?

While they’re both types of squash, acorn and butternut squash are not the same. Butternut squash has a smoother and sweeter flavour which is why it’s often substituted for pumpkin. Acorn squash also has a tougher skin and is a bit smaller than butternut squash.

How long do you pressure cook it for?

Acorn squash will need to cook at high pressure for 5 minutes. Keep in mind that it’ll take the Instant Pot about 10-15 minutes to get up to high pressure, so the total cooking time is about 20 minutes.

How do you soften it?

If you try and cut into the skin of a raw acorn squash, you’ll notice it’s pretty tough. I suggest microwaving the acorn squash for 2 minutes before you try and cut into it. This will soften the skin so it’s a lot easier to cut into.

Is acorn squash healthy?

Yes! Acorn squash is packed with nutrients including potassium, vitamin C, magnesium and fibre. It’s also rich in antioxidants.

Storing and reheating

Store any leftovers of this recipe in the fridge for up to 5 days. It’s a great meal prep recipe – just divide the squash halves into four meal prep containers and you’ll have your meals for the week!

You can reheat your stuffed squash in the microwave or in the oven. Reheat it for 2-3 minutes in the microwave, stirring the filling halfway through, or reheat in the oven at 350° Fahrenheit for about 15 minutes.

If you haven’t made the recipe yet and just want to store the raw squash, you can keep the uncut squash in a dark, dry place at room temperature for up to a month. If you’ve already cut the squash in half, wrap it tightly and store it in the fridge for up to 2 weeks.

Can you freeze acorn squash?

You sure can! This stuffed squash recipe can be frozen in airtight glass containers or Ziploc bags for up to 3 months! You can also freeze the stuffing separately for up to 3 months, then add it to freshly cooked squash halves.

To reheat, let the squash defrost in the fridge overnight then reheat it in the oven at 400° Fahrenheit for 10 minutes. You can reheat in the microwave for 2-3 minutes if you’re in a pinch, I just find that reheating the squash in the oven prevents it from getting soggy.

More fall Instant Pot recipes

• Instant Pot Spaghetti Squash
• Instant Pot Sweet Potatoes
• Instant Pot Baked Potatoes

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
• I get all my free-range ground turkey from Butcher Box, conveniently delivered to me frozen.
• Use these Ziploc bag holders if you’re freezing the filling.
• Freeze this recipe in glass microwave-safe bowls up to 3 months.

• 1 cup water
• 2 acorn squash, sliced in half and seeds scooped out

Squash stuffing

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 tbsp fennel seeds `
• 1 tbsp onion powder
• 1 red onion, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 1/2 tsp each salt & pepper
• 1 cup kale, chopped

• Microwave squash for 2 minutes to soften it – this will make it easier to cut. Slice acorn squash in half lengthwise and scoop out seeds. Place trivet on the bottom of Instant Pot and pour in water. Add acorn squash halves on their sides.

• Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.

• Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.

• Remove acorn squash with gloves and drain water from pot. Serve and enjoy, or continue by making stuffing with instructions below.

Stuffing

• Add olive oil to Instant Pot and set to saute. Add ground turkey, fennel seeds and onion powder, sauteeing 3-4 minutes until browned. Add onions, red pepper, garlic, salt & pepper and cook until veggies soften, about another 3-4 minutes.

• Stir in kale then cook another 2 minutes. Stuff each squash half with stuffing, then serve and enjoy!

Try making this recipe with another kind of winter squash like hubbard or butternut squash.

Swap out the ground turkey for ground chicken, pork or beef.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes or in the oven at 350° F for 10 minutes.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat.

Calories: 283kcal | Carbohydrates: 30g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 79mg | Potassium: 1309mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3425IU | Vitamin C: 84.6mg | Calcium: 130mg | Iron: 3.2mg

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